Healthy Thai Coconut Chicken Soup: Light & Satisfying

Published 7 months ago
0 ratings

This Thai chicken soup is made with chicken breast, rice noodles, vegetables, curry, and coconut cream. It's light but filling, and has a real Thai flavour without being heavy.

Healthy Thai Coconut Chicken Soup: Light & Satisfying
category High-Protein
meal type Dinner
difficulty Easy
Preparation in 15 minutes
Cooks in 60 minutes
Serves 4

Nutrition

  • Calories 454kcal 99kcal
  • Fat 9.4g 2.0g
  • Carbs 63.5g 13.8g
  • Proteins 30.8g 6.7g
  • Fibre 8.6g 1.9g

Ingredients

Spoon measurements may change based on how you scoop the ingredients.

For the most accurate results and nutrition info, it’s best to use grams.

tsp = teaspoon
tbsp = tablespoon

Method

Why I Like this Recipe

I like this Thai chicken noodle soup because it’s creamy but still light. The coconut cream makes it smooth, the noodles are filling, and the fresh basil, curry, and ginger add real Thai flavour.

Tips and Variations

  • For a gluten-free option, use rice noodles, which are naturally gluten-free.
  • To make the soup lighter, use light coconut milk instead of coconut cream.
  • Add prawns or tofu along with the chicken if you want extra protein.
  • Use mild curry for a less spicy soup, or add more chilli if you prefer extra heat.
  • Add broccoli, spinach, or courgette if you want more vegetables.
  • Top with lime, basil, or spring onion for a fresh finish.
  • If you’re meal prepping, keep the noodles separate and add them just before serving.
  • If you want a creamier soup, blend a small amount and stir it back in.

Meal Storage

Let the soup cool, then transfer it to a container. It will keep in the fridge for up to 3 days.

Freezer tips

If you plan to freeze the soup, store the broth and noodles separately. Freeze the broth for up to 2 months and cook fresh noodles when you reheat it.

Thaw in the fridge overnight, then reheat until hot.

Frequently Asked Question

Yes, cook jasmine rice separately and serve it with the soup.
Freeze just the broth with chicken and vegetables. Add freshly cooked rice noodles when you reheat the soup.
Yes, swap chicken for tofu and use vegetable stock for a hearty veggie version.
Coconut cream is thicker and creamier, so it makes the soup richer. Light coconut milk keeps the soup lighter.
Cook the noodles separately and add them just before serving.

Closing Note

This chicken noodle soup is creamy, comforting, and full of Thai flavour. It’s quick enough for a weeknight and healthy, too.

  • 💪 High Protein
  • 🪶 Low Fat
  • 🌾 High Fibre
  • 🌓 Partially Freezer Friendly

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